Chocolate chiffon sponge biscuit

Here we have an amazing chocolate chiffon biscuit recipe. It comes out just as fluffy as a cloud!

ishanina.julia

Recipe by:

Recipe Video

Ingredients

Chocolate chiffon sponge biscuit

flour

250g

8.75oz

1cup

16.75tbsp

sugar

280g

9.80oz

1cup

18.76tbsp

cocoa

50g

1.75oz

3.35tbsp

baking soda

4g

0.14oz

0.27tbsp

baking powder

6g

0.21oz

0.40tbsp

salt

pinch

eggs

240g

8.40oz

1cup

16tbsp

milk

300g

10.14fl oz

flavorless vegetable oil

70g

2.37fl oz

Method

This is a great alternative for the cupcakes, isn’t it? For those who love unusual solutions, we have a detailed recipe from Julia. Let’s create the beauty!

The calculation in the recipe is for 2 molds of 16 cm (6.3 inch).

All the ingredients should be at room temperature.

Cooking

Mix the dry ingredients well. Whip the eggs with salt until foam appears, then gradually add the sugar. Whip until the foam volume increases(about 7 minutes). Pour in the vegetable oil and whip at a minimum speed. Add the warm milk and whip again. Then sift the dry ingredients in 2 to 3 steps, also whisking at a low speed. Check the foam with a spatula (there should be no unmixed particles).
Pour the dough into the molds and send it to the oven preheated to 150C (302F).
Check the readiness with a skewer.
Cool the sponge biscuit in the molds for about 15 minutes. Then take them out. You better wrap the sponge biscuits with the cling film and let them spend some time in the fridge (2 to 3 hours).

Recipe source

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Apple cheesecake

We would like to suggest to you a curd texture that melts in your mouth, a pleasant flavor of apples and an incredibly beautiful appearance of the cake, both externally and in section!

Method

Apple biscuit base

Cook 12 hours before assembling, wrap with foil and refrigerate!

Bring eggs and cream to the room temperature.
Melt the chocolate in a microwave or in a water bath. Sift the flour and the baking powder.
Peel the apples and grate it on a coarse grater (if the apples are very juicy, do not use the juice).
Whip the eggs with sugar until lush lightening (4 minutes). Pour the cream in a thin stream (don’t stop whipping!), then stir in the cooled chocolate. Add the grated apples, and mix. At last, add the flour in 2-3 passes, stirring the dough quickly enough with a spatula each time until smooth.
Preheat the oven to 170C (338F). Put the dough in a mold or a ring with a diameter of 16 cm (6.3 inch). Bake it for about 25 minutes, focusing on a dry toothpick. Cool the biscuit on a wire rack, and remove it from the mold. Wrap in foil and refrigerate overnight.

Before baking the cheesecake, cut a little biscuit from the top, using a string.

Crumb for the cheesecake

Dry the pecans in a dry frying pan and grind them into coarse crumbs.
Mix the flour with cocoa, sugar, cereal and pecans in a deep bowl. Set aside.
Mix the butter and a maple syrup, over medium heat, stirring (the saucepan should be capacious, as the mass will increase its volume!). Melt them completely and bring to a boil. Add 1 tsp. water and, stirring continuously, cook for a minute. Then add the baking soda and boil again for a minute, stirring.
Remove from the heat and immediately pour into the dry mixture, stir first with a spatula, then, when the mixture cools slightly, with your hands.
Cover the baking sheet with a silicone mat or parchment. Evenly spread out the mixture over the surface. Refrigerate for at least an hour.
Preheat the oven to 180C (356F). Cook for 18 to 20 minutes. Cool and place in a hermetically sealed jar. Set about a fifth of the crumb aside for decoration.

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